This is a deeply flavorful dish that can sit on the back burner or tend itself in the slow cooker. For me it is a Slow Sunday Supper, a perfect Make-ahead Meal, and an All-week Leftovers Love. It has been sustaining us while we shift our workout routines, work, fill our time with Holiday company and affairs, and while I have tinkered, thwarted, and developed some Eggnog Recipes for the blog.
I think Korma (Khorma for some…) is the perfect dish to introduce newbies to Indian and South-Asian foods. It’s warm, comforting, and not too in-your-face like some curry dishes can be. I mean we are talking about sauce made from most traditionally almonds and cashews. Hard to go wrong there – unless you are allergic, of course. It is, as most dishes we love, very versatile – you can adjust the heat, nuts, and meat to your preference. I used chicken because that is what my freezer yielded, but lamb is so lovely in this dish. So is a vegetarian version with potatoes, cauliflower, and paneer!
House Korma | Chicken Korma
for the Korma:
- 3 lbs. chicken breasts
- 1 Tablespoon fresh ginger, minced
- 5 cloves garlic, minced
- 1/8 cup lemon juice
- 1/4 cup oil, divided
- 1 onion, minced
- 3 tablespoons tomato paste
- 1 cup creme of coconut, can substitute milk
- 1½ cups yogurt
- ½ cup sliced almonds
- ½ cup chopped cilantro
for the sauce:
- ½ cup almond meal, or ground almonds
- 1 cup chicken broth
- ¼ cup oil
- 1 tablespoon honey
- 1 Tablespoon garam masala
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon hot pepper flakes or chili powder
- 1 teaspoon mustard powder
- 1 teaspoon cumin
- 1 Tablespoon each: salt and pepper
- 1 large bay leaf
- 1 14 ounce can tomato puree
- 1-3 jalapeños, minced – optional!
- 2 Tablespoons cornstarch
Cut the chicken breasts into small cubes. Puree the ginger, garlic, lemon juice, and 1/4 cup of oil in a food processor; Pour over the chicken; set aside to marinate while you chop the onion and start making some Korma sauce!
Chop your onion, set aside; the take all ingredients for Korma sauce and either puree in blender or simple whisk together in large container (or slow cooker which you can go ahead and turn on). In a large pan (or your pot, if you are doing this all stove-top) add a 1/4 cup of oil and set over medium heat; once warm – add the onion and sauté for 3-5 minutes or until turning translucent. Increase heat some and add the marinated chicken. Cook for another 3-5 minutes stirring to release aromatics and brown chicken. Add sauce, yogurt, creme of coconut, and almonds to pot (or add chicken/onions/yogurt/creme of coconut/almonds to crockpot).
Taste and adjust if necessary, but remember the sauce will change and develop as cooked (and as rested!). Bring to a boil; reduce to simmer and cook for at least 1 hour, or longer to develop flavors (if using a crockpot 4hrs on high and 6-8 on low). If sauce is too thick use chicken broth/water/wine/coconut milk/etc. to thin (also it will thicken some off heat).
Serve with more nuts, cilantro, yogurt, etc. with rice (we prefer basmati and/or my delicious Indian Rice Recipe (here) and with warm Naan!
P.S. Holiday goodness is in route – this was simply to wonderful not to share! 🙂